All posts filed under: Bahamas

This is meal # 12 in my personal challenge to eat one meal from every country in the world. Our Bahamian feast in a snapshot: An especially nerdy group of writers eating Bahamian food under the stars, vaguely lit by tealights, reading Hemingway to the crickets. I’ve always used the word nerdy as a compliment. To me, a nerd is a person who cares enough to delve deeply into a subject and really get to know it. Quite the opposite of superficial. So, as I was saying, this week I hosted a backyard Bahamian pot luck for my especially nerdy writer’s group. I’ve already told you how much I loved the pot luck we had for Australia. There’s something exciting about seeing what everyone will bring to share. This week was just as great. Here are the contributions: – A Bahamian inspired playlist on her iPod (who says people can’t bring music to a pot luck? What a great idea!) – Various wine – Fresh mango – Carrot cake with pineapple and other goodies tucked …

Makes just over a gallon Cooking a meal for every country in the world makes this mama thirsty! The Bahamas have the perfect solution – a traditional, tropical Bahama Mama. Serve Bahama Mamas chilled, under the hot summer sun. Play around and adjust this recipe to your preferences. NOTE: Some prefer to add unflavored rum for all or part of the rum flavor. You decide for you, below is what I like Ingredients: 1 quart chilled orange juice 1 quart chilled pineapple juice 1/4 cup grenadine 2 cups chilled coconut rum, or to taste Method: 1. In a large pitcher, combine all ingredients. Stir well. Return to refrigerator until needed. 2. Serve over crushed ice. Garnish with orange slices if desired (I completely forgot to do this, but I know you’ll forgive me as soon as you taste this drink ) 12345 Votes: 1 Rating: 5 You: Rate this recipe! “Cooking a meal for every country in the world makes this mama thirsty! The Bahamas have the perfect solution – a traditional, tropical Bahama Mama. …

I know we spent yesterday talking about the lovely slug-like conch, but we’re not quite done. Stay with me. You’re going to love this. You see, I have a mild obsession with children’s stories and it just so happens that there is a Bahamian folk-tale involving a conch. Food often makes its way into folk-tales in interesting ways, and the conch is no exception. Guess what? The conch is in a race! A race! Oh, the silliness. Let’s remember what a conch looks like: But perhaps this isn’t so far fetched: Jumping Snails! A conch does not just slowly creep along. Instead, it can move in jerks. While most other snails have a broad operculum to seal the shell opening, members of the Conch family have a narrow operculum. Instead of a broad flat foot, a conch has a narrow foot that is strong and muscular. The conch digs its claw-like operculum into the sand and pushes against it to ‘hop’ forwards like a pole-vaulter. Source: Wild Fact Sheets So here’s the story: One day …

I wasn’t exactly thrilled to be eating the flesh of a giant slug this week (here’s a crazy photo). But that’s probably the yuckiest way to look at the whole thing. In reality, this large creature lives in a beautiful shell (prized by the Victorians I might add) and is happily eaten throughout the Caribbean. Although I had my fears, I quickly learned that proper cooking makes conch (pronounced “konk”) tasty and even worthwhile. (Photo by Pratheep PS) If you aren’t in the Bahamas you’re probably going to have to buy frozen conch (most good fish markets carry frozen conch). The good news? Frozen conch (usually) comes cleaned for you. No icky black stuff, no eyes, just pristine white flesh. I was beyond thrilled to discover this. About the texture: Conch meat is thick and, well, meaty. Things to watch out for: – the flesh should be white. Gray areas indicate age and/or spoilage. – the scent should be clean, even sweet. The conch is no good if it smells strongly of fish. So, you’ve heard …

I tried to book a flight for all of us to go to the Bahamas this week, but their capacity was 50. We’ll have to settle for a Bahamian feast instead. Get ready for some down-home cooking, spiked with a little (or a lot) of Bahama Mama! Red Conch Chowder [Recipe] Everyone makes Conch Chowder a little bit different. Our version is made with ham, potato, green pepper, carrot, and celery. Island Macaroni & Cheese (Macaroni Pie) [Recipe] This macaroni and cheese is sliced into squares for serving – perfect for parties. Coconut Bimini Bread [Recipe] Sweet and dense, this bread is flavored with honey and coconut milk. Leftovers are perfect for French Toast. Bahama Mama [Recipe] Sail away with a Bahama Mama. Our version of this famous drink has coconut rum and orange juice.

Remember this part of Forrest Gump? Well, in the Bahamas, seafood comes any (and every) which way you want it. The most popular seafood treats are the giant, snail-like conch, crayfish, shrimp, and the clawless spiny lobster. Take conch, for example. Typical food shacks keep live conch on hand, cleaning them for each order. Most menus offer boiled conch, crack conch (deep-fried), grilled conch, and steamed conch. Some customers eat the sweet mollusk raw while others prefer it cooked. The creamy white flesh can be tossed with fresh lime juice, laid on a salad, layered in a sandwich, made into a grilled patty for a burger, or floated in a brothy soup. And in case you were hankering for fish for breakfast, you’re in business. Locals eat seafood for breakfast, lunch and dinner. Bubba Gump would be impressed. Not a fish person? There are plenty of other great foods from the Bahamas, many of which are also loved in the US south. Grits and johnnycakes are popular side dishes. Another side dish, Peas n’ Rice is …